Cooking method:

Cook brussels sprouts in boiling water until soft. Drain and place in a casserole dish.

Cover with tomatoes and chives. Sprinkle with nutmeg and lightly cover with yoghurt.

Sprinkle with grated cheese and slivered almonds and bake in moderate oven (180°C) for 20 to 30 minutes or until browned.

Nutritional information:

Average quantity per Serving

Average quantity per 100g

Weight (g)

398.00g

100.00g

Energy (kJ)

784.78kJ

197.18kJ

Protein (g)

17.34g

4.36g

Total fat (g)

6.73g

1.69g

- Saturated fat (g)

1.26g

0.32g

- Polyunsaturated fat (g)

1.39g

0.35g

- Monounsaturated fat (g)

2.63g

0.66g

Cholesterol (mg)

8.16mg

2.05mg

Carbohydrate-available (g)

10.57g

2.66g

CarbohydrateSE (g)

10.57g

2.66g

- Sugars (g)

10.32g

2.59g

Water (g)

347.79g

87.39g

Dietary fibre (g)

7.68g

1.93g

Thiamin (mg)

0.29mg

0.07mg

Riboflavin (mg)

0.54mg

0.14mg

Niacin (mg)

2.57mg

0.64mg

Niacin equivalents (mg)

5.81mg

1.46mg

Vitamin C (mg)

170.84mg

42.92mg

Total folate (ug)

172.54ug

43.35ug

Total vitamin A equivalents (ug)

161.34ug

40.54ug

Retinol (ug)

11.90ug

2.99ug

Beta carotene equivalents (ug)

902.74ug

226.82ug

Sodium (mg)

263.41mg

66.18mg

Potassium (mg)

1090.22mg

273.92mg

Magnesium (mg)

82.47mg

20.72mg

Calcium (mg)

348.95mg

87.68mg

Phosphorus (mg)

370.23mg

93.02mg

Iron (mg)

2.15mg

0.54mg

Zinc (mg)

2.20mg

0.55mg

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